Easy 5 Hour Focaccia: A Foolproof Recipe for Beginners

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If you’ve ever wanted to bake homemade bread without stress, this easy 5 hour focaccia recipe is where you should start. It’s light, fluffy, golden brown on top, and crisp on the bottom, all with very little effort. With just a handful of pantry staples, some olive oil, and patience, you can make bread that looks and tastes like it came from a rustic Italian bakery.

The first time I made focaccia, I’ll be honest, I was intimidated. I thought bread baking was only for people who had a stand mixer, a sourdough starter named after their grandmother, and hours of free time. But I was wrong. This easy 5 hour focaccia recipe completely changed how I see bread. It showed me that bread doesn’t have to be complicated. It doesn’t have to involve fancy techniques. It just needs time and good ingredients.

And once I realized that, baking became less of a chore and more of a joy. There’s something incredibly satisfying about pulling a golden, bubbly pan of focaccia from the oven, hearing the crackle of the crust, and smelling that olive oil-rich aroma wafting through the kitchen. It feels like a reward for very little effort.

So, whether you’re a complete beginner or a seasoned home baker, this recipe is for you.

A freshly baked focaccia bread topped with rosemary, resting on a wooden cutting board alongside a small dish of olive oil.

Why You’ll Fall in Love with This Easy 5 Hour Focaccia

There are a lot of bread recipes out there. But here’s why this one has become a staple in my kitchen (and in many of my friends’ kitchens, too, after I shared it with them):

Simple Ingredients – No special flours, no hard-to-find items. Just flour, water, yeast, salt, sugar, and olive oil.
Beginner-Friendly – If you can stir a bowl of ingredients, you can make this bread.
Low Effort, High Reward – Most of the five hours is rising time. You’ll spend less than 30 minutes actively working with the dough.
Versatility – It can be savory, sweet, simple, or loaded with toppings.
Crowd-Pleaser – Everyone loves it. I’ve brought it to potlucks, served it at family dinners, and even gifted it to neighbors. Without fail, it disappears fast.

The best part? The texture. This easy 5 hour focaccia comes out with a crisp, golden bottom from the olive oil, a soft and pillowy inside, and a dimpled top that soaks up flavor. It’s rustic, homey, and impressive all at once.

A hand holding a slice of focaccia bread topped with butter, with a background of the whole focaccia in a rustic setting.

Ingredients You’ll Need

Here’s everything you need for your first batch of focaccia:

4 cups all-purpose flour
1 ¾ cups warm water (not too hot- think of bathwater)
1 packet active dry yeast (about 2 ¼ teaspoons)
1 ½ teaspoons granulated sugar
2 teaspoons salt
5–6 tablespoons olive oil (divided)
1–2 sprigs fresh rosemary (optional, but classic)

Ingredient Notes & Substitutions

Flour: Stick with all-purpose flour for softer focaccia, or use bread flour for a chewier bite. Sometimes I do half and half to get the best of both worlds.
Yeast: This recipe uses active dry yeast, which needs to be activated in warm water. If you only have instant yeast, you can mix it directly with the flour and salt, skip the activation step. Both work for this easy 5 hour focaccia.
Olive Oil: Focaccia is known for its olive oil richness. Use the best you have. Extra-virgin adds depth, but even a mild olive oil works beautifully.
Herbs: Rosemary is traditional, but thyme, oregano, basil, or sage all bring their own personality.

Step-by-Step Instructions

Now let’s walk through the process of making this easy 5 hour focaccia.

Step 1: Activate the Yeast (10 minutes)

Mix warm water and sugar in a bowl. Sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy.

Tip: Think of yeast like a living helper, it needs the right conditions to wake up. Too hot, and you’ll kill it. Too cold, and it won’t do much. I test the water on my wrist; if it feels comfortably warm, it’s perfect.

Step 2: Make the Dough (5 minutes)

Add flour and salt. Stir with a wooden spoon or spatula until you get a shaggy, craggy dough. It won’t look neat. That’s okay. The beauty of this easy 5 hour focaccia is that you don’t need to knead or fuss.

A bowl containing a round ball of dough resting on a countertop.

Step 3: First Rise (3 hours)

Coat the dough with olive oil and transfer to a new bowl . Cover the bowl with a damp towel or plastic wrap. Let it rise for about 3 hours at room temperature. The dough should double in size and look airy.

This is my favorite part because it feels like the dough is doing the work for me. I often forget about it while I fold laundry, run errands, or go for a walk. That’s the gift of this recipe, it fits into your day without demanding your attention.

A bowl of dough rising for focaccia, with a preparing pan partially visible beneath it.

Step 4: Shape the Dough (10 minutes)

Oil a 9×13 pan (This is the one I use) with 4 tablespoons of olive oil. Don’t skimp, this is where you’ll get that signature crispy crust.

Use two forks to collapse the dough by pulling the edges toward the center, rotating as you go. Then, coat your hands in olive oil and transfer the dough ball to the prepared pan.

A close-up of a bowl with rising dough for focaccia, showing a sticky, elastic texture being pulled with two forks.

A bowl of risen focaccia dough sits above an oiled baking dish.

Step 5: Second Rise (1 hour)

Cover the pan again. Let the dough rest for about 1 hour, until doubled in size. By now, you’ll see lots of little air bubbles forming in the dough, that’s a good sign.

A pan of uncooked focaccia dough, spread out and resting before baking, with a glossy layer of olive oil visible around the edges.

Step 6: Add Toppings & Dimple (5 minutes)

Add rosemary sprigs (tossed lightly in olive oil) or any other toppings you like.

A person holding a small bowl containing fresh rosemary sprigs immersed in olive oil, with a tray of dough rising in the background.

Drizzle olive oil generously over the dough. Use your fingers to press deep dimples all over. The dimples not only look beautiful, but they also help hold the olive oil and toppings.

A bowl of focaccia dough rising with olive oil drizzled on top, set in a white dish.

A baking dish filled with focaccia dough topped with fresh rosemary, drizzled with olive oil.

Step 7: Bake (20–25 minutes)

Sprinkle with flaky salt. Then Bake at 425°F until the focaccia is golden brown on top and crisp on the bottom.

Homemade focaccia bread topped with fresh rosemary, resting in a baking dish, accompanied by a small dish of olive oil and a bottle of balsamic vinegar.

The smell at this point? Heavenly. Like a bakery moved into your kitchen.

Tips for Making the Best Easy 5 Hour Focaccia

Even though this recipe is simple, there are little tricks to make it foolproof:

Yeast Tips

Always check expiration dates. Old yeast won’t rise properly.
Store yeast in the fridge or freezer for longer shelf life.
If you’re nervous, activate it in water with sugar first. If it foams, it’s alive and ready.

Preventing Sticking

Use plenty of olive oil in the pan. It helps with both flavor and release.
If you’re worried, line the pan with parchment and oil the parchment.
I once skipped the oil, thinking I could use cooking spray, bad idea. The bread welded itself to the pan. Learn from my mistake.

Texture Tricks

For a softer crumb, stick to all-purpose flour.
For more chew, try bread flour.
For crunch, drizzle extra olive oil right before baking.

A pan of uncooked focaccia bread topped with fresh rosemary and drizzled with olive oil, resting on a wooden surface.

Variations & Topping Ideas

This is where the fun begins. Once you master the base, this easy 5 hour focaccia becomes a canvas for creativity:

Garlic & Herb: Add minced garlic with rosemary for bold flavor.
Tomato & Olive: Press halved cherry tomatoes and olives into the dough.
Caramelized Onion & Thyme: Sweet onions + thyme = perfection.
Cheesy Focaccia: Sprinkle Parmesan, mozzarella, or feta before baking.
Sweet Focaccia: Add grapes, figs, or even drizzle honey on top after baking.

One of my favorite batches was topped with roasted garlic cloves and sea salt. It disappeared in minutes when I brought it to a dinner party. People were tearing off pieces before I could even slice it.

How to Serve Focaccia

This bread is versatile. Here’s how I serve my easy 5 hour focaccia:

As a side with soups and pastas.
Sliced for sandwiches (try turkey + pesto + mozzarella).
Cut into strips and dipped into olive oil + balsamic vinegar.
Toasted with butter for breakfast.
As an appetizer board with cheese and charcuterie.

A freshly baked focaccia bread with a golden brown crust and rosemary sprigs, sliced and served next to a bowl of creamy soup topped with chives.

Storage & Freezing Tips

Store leftovers at room temperature wrapped in foil for 2–3 days.
Reheat in a 350°F oven for crispiness.
Freeze slices individually wrapped for up to 3 months.

I like to keep a stash in the freezer. It’s my secret weapon when I need something quick for dinner guests.

Why Homemade Focaccia Beats Store-Bought

Sure, you can buy focaccia at the store. But here’s why this easy 5 hour focaccia is worth making yourself:

Freshness: Nothing beats bread straight from the oven.
Customization: You choose the toppings, herbs, and flavors.
Cost: A pan of homemade focaccia costs just a few dollars.
Satisfaction: There’s pride in baking your own bread.

When my family sees me pulling this out of the oven, it feels special. It turns an ordinary meal into something memorable.

A freshly baked loaf of focaccia topped with rosemary, sliced to reveal its fluffy interior.

Easy 5 Hour Focaccia Recipe

Ingredients:

4 cups all-purpose flour
1 ¾ cups warm water (not too hot)
1 packet active dry yeast (2 ¼ tsp)
1 ½ tsp granulated sugar
2 tsp salt
5–6 tbsp olive oil (divided)
1–2 sprigs rosemary (optional)

Instructions:

In a large bowl, combine warm water and sugar. Sprinkle yeast on top and let sit 5–10 minutes until foamy.
Add flour and salt. Stir until dough forms a rough ball.
Cover and let rise 3 hours at room temperature, until doubled.
Oil a 9×13 pan with 4 tbsp olive oil. Use two forks to pull dough edges into the center, rotating to form a ball.
Coat hands in olive oil and transfer dough to pan. Cover and let rise 1 hour, until doubled.
Drizzle 1–2 tbsp olive oil over dough. Use fingers to press dimples across the surface. Add rosemary if desired.
Bake at 425°F for 20–25 minutes, until golden brown. Cool 5–10 minutes before slicing.

Tips:

Test water on your wrist; it should feel warm but not hot.
If yeast doesn’t foam, it may be inactive.
Generous olive oil prevents sticking and gives a crisp bottom.

Delicious Focaccia is 5 Hours Away

Bread baking doesn’t have to be complicated or overwhelming. This easy 5 hour focaccia proves that with just a little time and a few ingredients, you can create something extraordinary.

It’s golden, fluffy, crispy, and deeply satisfying. And it fits into your day. You don’t need fancy tools, a sourdough starter, or hours of kneading. Just a bowl, a pan, and olive oil.

So the next time you’re craving fresh bread, or want to impress your friends without breaking a sweat- give this easy 5 hour focaccia a try. You’ll never look at bread the same way again.

Also if you love this recipe: check out my Pumpkin Focaccia Recipe

Sliced homemade focaccia bread on a cutting board with decorative small pumpkins in white and orange beside it.

With Love,

Bri & Cat

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